Chocolate Layer Cake

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Chocolate cake.
  • Appeared In: 1.14 - No Way Out
  • Amongst the foods prepared for Lilith's Daccuda celebration is a chocolate layer cake.

Though the concept of a layer cake that we all know and love has only been around since the mid-19th century, older forms of it have been around in southern and eastern Europe for much longer. This older style involves baking thin layers of cake batter in a frying pan and stacking the layers a centimeter high. Each centimeter-high stack is then covered in cream or jam, stacked, and then frosted so the cake layers are not visible.

Recipe

This recipe was found by Ty.

Ingredients

  • For the cake
    • 1 cup (2 sticks) unsalted butter, softened at room temperature
    • 3 cups light brown sugar, packed
    • 4 eggs
    • 2 teaspoons pure vanilla extract
    • 3/4 cup unsweetened cocoa powder
    • 1 tablespoon baking soda
    • 1/2 teaspoon salt
    • 3 cups sifted cake flour
    • 1 1/3 cups sour cream or plain yogurt
    • 1 1/2 cups hot coffee
  • For the frosting
    • 8 tablespoons (1 stick) unsalted butter, softened at room temperature
    • 16 ounces cream cheese, softened at room temperature
    • 8 ounces unsweetened chocolate, melted
    • 1/2 cup cooled coffee
    • 4 teaspoons pure vanilla extract
    • 6 cups confectioners' sugar

Instructions

  • Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
  • For the cake
    • In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth.
    • Add the sugar and eggs and mix until fluffy, about 3 minutes.
    • Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix.
    • Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin.
    • Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes.
    • Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven.
    • Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
  • For the frosting
    • In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth.
    • Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix.
    • Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy.
    • To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.

Photos

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